Monday, April 4, 2011
Last night we made our first foray into shellfish with steamed mussels in a white wine based broth. We used a Muscadet to cook with and as our pairing. The mussels cook surprisingly quickly once scrubbed and rinsed. We served with grilled french bread, broccolini in a sherry vinaigrette and a steamed artichoke. For dessert, I baked a shaker ginger lemon pie, recipe from the Cheap Tart Bakery, found on Tasting Table. Easy to make, but beware, the filling needs to be refrigerated overnight so start a day early!